Classification of grape berries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazine, glutathione, and hydroxycinnamate evolution during ripening of sauvignon blanc (Vitis vinifera L.)

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 37, 2012, Pages 9454-9461

  Šuklje, Katja ^a   Lisjak, Klemen ^a   Baša Česnik, Helena ^a   Janeš, Lucija ^a   Du Toit, Wessel ^b   Coetzee, Zelmari ^b   Vanzo, Andreja ^a   Deloire, Alain ^b  

^a AGRICULTURAL INSTITUTE OF SLOVENIA   (Slovenia)

^b STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

glutathione; grape berry diameter; hydroxycinnamates; light; methoxypyrazines; Sauvignon blanc; temperature; total soluble solids

Indexed keywords

GLUTATHIONES; GRAPE BERRY; HYDROXYCINNAMATES; METHOXYPYRAZINES; SAUVIGNON BLANC; TOTAL SOLUBLE SOLIDS;

FRUIT JUICES; HARVESTING; LIGHT; PEPTIDES; PHENOLS; TEMPERATURE;

FRUITS;

2 ISOBUTYL 3 METHOXYPYRAZINE; 2-ISOBUTYL-3-METHOXYPYRAZINE; COUMARIC ACID; GLUTATHIONE; PYRAZINE DERIVATIVE;

ARTICLE; CHEMISTRY; CLASSIFICATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; LIGHT; TEMPERATURE; VITIS; WINE;

COUMARIC ACIDS; FRUIT; GLUTATHIONE; LIGHT; PYRAZINES; TEMPERATURE; VITIS; WINE;

VITACEAE; VITIS VINIFERA;

EID: 84866358459     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3020766     Document Type: Article

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